1. In a blender, place all DRY ingredients first. Then, add all the WET ingredients. Pulsate the mix a few times before swirling it until smooth for no more than a minute. Note: the batter renders a very liquid consistency. Pour the batter into a deep medium bowl. If time permits, it's always better to set this batter aside to let the flour expand.

3. Prepare two big side plates to shelter the crêpes as they're all being cooked. This will keep them from drying out.

. Pre-heat a lightly greased non-stick skillet pan at medium heat. Note: depending on your stove's strength...after the first crêpe, you might need to lower the heat very slightly.

4. Each crêpe should require about the amount filling a small ladle. If using a bigger ladle, only fill it halfway. Pour and swirl the batter into the skillet with one quick motion from side to side and around. Note: If you've never made crêpes before, a little practice may be had on the first few tries...don't despair.

5. When the batter starts showing surface bubbles and it starts lifting slowly from the sides...it will be time to carefully nudge the crêpe from the perimeter and flip it. Cook it mildly (30 seconds) on the reverse side. Take it off the skillet and place it in between the two side dishes. Repeat the process. Set crêpes aside for later use.

...Shrimp and Mushroom mix:

6. In a medium skillet, heat the oil on medium-high. Sauté the shallots until translucent and then add the mushrooms to cook until tender. Add the shrimps and seasoning at the very end. Toss and combine for no more than a minute. Afterwards, immediately remove from the heat. Cover and set aside while preparing the cheese sauce.

...Cheese sauce:

7. In a medium saucepan, melt the butter on low heat and quickly whisk in the flour to create a 'roux'. A few seconds later when the flour has cooked, temporarily remove the pot away from heat in order to add a very small amount of milk. Whisk until a smooth consistency is reached. This will avoid a lumpy type sauce.

8. Place the pot back on the heat and gradually add the rest of the milk to then quickly whisk to fully combine. Raise the heat to medium-high. After a minute or so, add the wine and whisk a little more vigorously. As about another minute passes, you'll notice the sauce starts thickening as it slowly starts raising on the sides. It's ready. Remove it immediately from the heat.

9. Afterwards, add the mustard, seasonings and cheese. Stir to combine and set temporarily aside while assembling the rest of the dish's components. Note: whisk the sauce every so often as well.

...Assembly and decoration:

10. Roll up four of the crêpes and 'chiffonade' the roll into many slices to create the twirls and curls. Set aside. The remaining crêpes can now be placed on their serving dishes.

11. Pour the cheese sauce evenly over top by spreading from the center outwards and leaving an exposed edge. Afterwards, the mix of shrimp and mushrooms can be placed. Finishing off with the decorative crêpe curls. It's now ready to serve immediately. Bon appetit.

While on vacation in the Islands, many elements served to re-energize the creative process in my 'cucina'.

I'm so looking forward to sharing more of what is enjoyed at my table...especially seafood dishes.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

FOOD FAIRY COUNTESSA

Once upon a time...my fairy FOODESSA gloriously came to life. Through her, my constant desire to share my kitchen's heart and curious escapades has come to light. Please join me on my exciting journey.